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1
Simmer the potatoes for 25-30 minutes, or until tender and they can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
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2
When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.
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3
Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
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4
Deglaze onion with vinegar, add soup and salt.
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5
Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
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6
Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
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7
Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
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8
Potato salad is consumed either warm (after 30 of resting) or chilled (when resting longer).
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9
Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.
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10
NOTE: This salad can easily be prepared in advance. The dressing is good for a 1/2 hour to 3 hour resting time. If you let the salad rest longer - over night for example - prepare slightly more dressing, because the potatoes will continue absorbing it. Otherwise, the salad might turn out too dry.
